WESTERN NATURAL YOGURT FERMENT ON 1G GENESIS Ferment for making natural yogurt. Composed of the bacteria: Lactobacillus Bulgaricus and Streptococcus Thermophilus selected and isolated from natural sources from the Bulgarian mountains, without any genetic modification. Quality Western natural yogurt has the same therapeutic properties as the original Bulgarian yogurt, as it is composed of the same species of microorganisms. However, the strain of L. Bulgaricus in Western yogurt is a different variety, which changes some organoleptic characteristics. Original Bulgarian yogurt has more body, creaminess, and acidity. The taste would be that of supermarket natural yogurt, with the added quality that our ferments provide to the organoleptic and healing properties. It can be used to ferment cow, goat, or sheep milk, fresh or UHT, with fresh milk and goat milk being the healthiest. It also ferments plant-based beverages, especially soy milk. For other plant-based beverages (coconut, almond, or oat), it would be better to opt for any of our yogurt ferments with bifidus, or for kefir (with or without bifidus). See how to make yogurt and kefir with plant-based beverages. Produce the following beneficial effects on human health: - Acts as an anti-aging agent. - Balances intestinal flora. - Inhibits the growth of H. pylori. - Reduces diarrhea. - Promotes the biodegradation of cholesterol. - Reduces triglycerides. - Increases leukocytes after chemotherapy. - Lowers excessive intestinal permeability. - Eliminates toxins from the body. - Reduces oral pathogens. - Has an antitumoral effect and reduces the risk of colon cancer. - Activates immune system functions. - Enhances the absorption of calcium and other minerals found in milk, plant-based beverages, or other foods that yogurt is accompanied by. - Produces vitamin B9 and other B vitamins. - Facilitates the digestion of lactose and dairy proteins.